Carrot Oatmeal Cookies

Combine the oats, flour, baking powder, cinnamon, allspice and salt in a mixing bowl. Whisk to mix.
1 ¼ Cup Old-Fashioned Rolled Oats, ½ Cup All-Purpose Flour, 2 teaspoon Baking Powder, 2 teaspoon Ground Cinnamon, ½ teaspoon Allspice, ⅛ teaspoon Salt
Add the melted butter, maple syrup, eggs, and vanilla to a large mixing bowl. Whisk until well combined.
½ Cup Butter, ½ Cup Maple Syrup, 2 Eggs, 2 teaspoon Vanilla Extract
Add the dry ingredients to the wet ingredients and fold together a few strokes with a spatula.
Add the shredded carrots and fold them in until they are evenly distributed.
1 Cup Grated Carrots
Cover the mixing bowl with plastic wrap and refrigerate it for 30 minutes.
Preheat oven to 350 °F (177 °C) and line two baking sheets with parchment paper.
Use a ¼ cup (or a large ice cream scoop) to scoop the cookie dough into balls. Place them on the prepared baking sheets spread about 2 inches apart. Flatten the balls slightly so they resemble hockey pucks.
Bake the cookies in the preheated oven for 15 minutes or until the edges are just set.
Remove from the oven and cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.